Cooking Instructions
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Step 1
Season the
Freshly Ground Black Pepper (1/4 tsp)
with
Kosher Salt (3/4 tsp)
and
Sirloin Steak (2)
on all sides.
Step 2
In a cast-iron skillet over medium-high heat, add the
Neutral Oil (1 Tbsp)
. Once very hot, add the steaks and cook for 2-3 minutes.
Step 3
Flip and add
Butter (1 Tbsp)
and
Garlic (2 cloves)
to the pan. Cook for about 2 more minutes, or until the center is 130 degrees F (55 degrees C) on an instant-read thermometer (for medium-rare). Spoon the garlic butter onto the steak as it’s cooking. Remove from the skillet and set aside to rest.
Step 4
In the same pan, add the remaining
Butter (1 Tbsp)
. Add the
Freshly Ground Black Pepper (1/8 tsp)
and cook until soft and browning, 6-8 minutes. Season with
Kosher Salt (1/8 tsp)
and
Shiitake Mushrooms (2 1/3 cups)
.
Step 5
Slice the rested steak against the grain.
Step 6
Microwave the dressing for 30 seconds to 1 minute, or until hot. Toss the
Kale (1 bag)
with the
Raspberry Vinaigrette (3/4 cup)
in a large bowl.
Step 7
Top the kale with mushrooms, sliced steak,
Cherry Tomatoes (3/4 cup)
,
Red Onion (1/2)
, and
Crumbled Feta Cheese (1/4 cup)
.
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